Phase change material for the thermal protection of ice cream during storage and transportation

Leducq, Denis; Ndoye, Fatou Toutie; Álvarez, G.

doi:10.1016/j.ijrefrig.2014.08.012

Cited by 51 publications

(23 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This prevents frozen confection from deforming due to melting. A change in temperature could affect the physical and chemical properties of ice cream (Leducq et al, 2015). The same issue that would affect frozen confection too.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Different Jackfruit Puree Concentrations on the Mechanical Properties of Jackfruit Frozen Confection

Johari¹,

Rahman

Basha³

et al. 2020

Adv Agric Food Res J

View full text Add to dashboard Cite

Jackfruit frozen confection has been mechanically characterised in situ by using compression tests. There are no available studies on the mechanical behaviour of jackfruit frozen confection. The aim of this study is to identify the mechanical properties of jackfruit frozen confections formulated with different concentrations of jackfruit puree. In this study, the experimental analyses are conducted using a compression test device made from LEGO Mindstorms EV3. The portable device is placed inside a freezer to enable the measurements to be done in low temperatures (-20oC). This is to overcome the limitation of an actual texture analyser which can only be operated at room temperature. The mechanical properties of jackfruit frozen confections at different jackfruit puree concentrations (10%, 20% and 30%) are obtained using the tester and analysed. The tests conducted are uniaxial compression, stress relaxation test and multi-step stress relaxation test. It has been observed that frozen confection with 20% jackfruit puree concentration (JF20) is able to withstand a higher force of compression (27.79kPa) compared to the ones with 10% (JF10) and 30% (JF30) concentrations, at 21.15kPa and 10.48kPa, respectively. For stress relaxation test, JF30 has the highest increasing stress for a strain of 0.05 to 0.2 but it decreases at a strain of 0.3 to 0.4. The results of the multi-step relaxation test on JF30 show agreement with the other two tests where the stress decays starting from the 3rd step until the 5th step of the test. This study provides information on the behaviour of jackfruit frozen confection when subjected to compression and stress that imitates the movement during consumption.

show abstract

Section: Introductionmentioning

confidence: 99%

“…Temperature fluctuation during sample preparation and experimental work could change the physical and chemical properties of ice cream (Leducq et al, 2015). Performing mechanical tests on frozen confection would require a controlled environment and proper laboratory instruments.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Jackfruit Puree Concentrations on the Mechanical Properties of Jackfruit Frozen Confection

Johari¹,

Rahman

Basha³

et al. 2020

Adv Agric Food Res J

View full text Add to dashboard Cite

show abstract

“…One possible approach is to enhance thermal capacity by using PCMs and maintain the temperature within desired limits . Nanoparticles, composites, and bulk PCMs are used in food packaging, ice‐cream container applications, greenhouse applications, building materials, and cold storage units of LNG refrigerated vehicles …”

Section: Introductionmentioning

confidence: 99%

“…[4][5][6] One possible approach is to enhance thermal capacity by using PCMs and maintain the temperature within desired limits. 7 Nanoparticles, composites, and bulk PCMs are used in food packaging, ice-cream container applications, [8][9][10][11][12] greenhouse applications, 13 building materials, 14 and cold storage units of LNG refrigerated vehicles. 15,16 During the phase change process, PCMs absorb or release heat from the environment, so as to obtain the objective of energy storage and release.…”

Section: Introductionmentioning

confidence: 99%

Thermal buffering effect of a packaging design with microencapsulated phase change material

2019

View full text Add to dashboard Cite

Summary Temperature fluctuations during storage and transportation are the most important factors affecting quality and shelf life of food products. Phase change materials (PCM) with their isothermal characteristics are used to control temperature in various thermal operations. In this study, octanoic acid as PCM candidate was used in a packaging material design for thermal control of a food product. The PCM candidate was microencapsulated in different shell materials in our laboratory. Among the synthesized microcapsules, microencapsulated PCM (mPCM) (ΔHm = 42.9 J/g) with styrene polymer as the shell material was selected based on its properties of being cost effective and compatibility with human health. Thermal buffering effect of PCM in bulk and microencapsulated forms was tested in a packaging design with special PCM pockets. Results showed that packages with mPCM and bulk PCM provided 8.8 and 6 hours of thermal buffering effect for 160 g of chocolate compared with the package without PCM (reference package).

show abstract

“…For instance, a cold storage system with electric heater for defrosting purposes, consumes around 25% of its total energy demand for that purpose [9]. Moreover, it must be taken into account that during the defrost periods the refrigeration is not running, as a consequence, the temperature of the stored product raises up which may cause the food spoilage [10][11][12][13], also part of the heat used for defrosting can be transferred to the cold room. 4 Some studies are focused on predicting the behaviour of the refrigeration systems by numerical models, so that the energy performance of the system can be improved.…”

Section: Introductionmentioning

confidence: 99%

Control strategies for defrost and evaporator fans operation in walk-in freezers

Maldonado

Zsembinszki

Gracia

et al. 2018

International Journal of Refrigeration

View full text Add to dashboard Cite

show abstract

Phase change material for the thermal protection of ice cream during storage and transportation

Cited by 51 publications

References 12 publications

Effect of Different Jackfruit Puree Concentrations on the Mechanical Properties of Jackfruit Frozen Confection

Effect of Different Jackfruit Puree Concentrations on the Mechanical Properties of Jackfruit Frozen Confection

Thermal buffering effect of a packaging design with microencapsulated phase change material

Control strategies for defrost and evaporator fans operation in walk-in freezers

Contact Info

Product

Resources

About